If you’re looking for a fresh way to enjoy veggies, Pickled Beets are a must-try! They’re not just colorful and delicious, but also super easy to whip up at home. Seriously, once you taste these tangy-sweet bites, you’ll be hooked.
This recipe solves slow beet prep, shortens spoilage, and creates easy, fridge-stable pickles using common ingredients with minimal effort and mess.
I remember the first time I decided to make pickled beets. I was a little intimidated, thinking it was going to take forever! But with this recipe, I found out that it only takes about 25 minutes from start to finish. That means I can have a tasty side dish or snack ready in no time.
What I love about this recipe is how flexible it is! You can tweak the pickling liquid however you want, and even switch up the herbs and spices for a new flavor twist. Plus, the quick method means you’ll spend less time in the kitchen and more time enjoying your food.
If you’re a fan of different pickling recipes, or want to try something new alongside these beets, check out my Sweet Refrigerator Pickles. You won’t regret it!
Why You Will Love This Recipe
- Sweet and Tangy Flavor : The mix of apple cider vinegar and brown sugar gives these pickled beets a deliciously sweet and tangy kick that’s hard to resist.
- Crunchy Texture : Quick pickling keeps the beets nice and crunchy, making them a tasty addition to salads or just as a snack on their own.
- Convenient Storage : Just seal them up and store in the fridge; they’ll stay good for a month or two, allowing you to enjoy them at your leisure.
- Customizable Spice Options : You can easily adjust the spices and herbs to suit your taste, so each batch can have its own unique twist.
Quick Refrigerator Pickled Beets
- Prep Time: 10 minutes
- Cool Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: American
- Diet: Gluten Free, Vegan
Description
Quick Pickled Beets are a vibrant and tangy addition to salads, sandwiches, or enjoyed on their own.
Ingredients
- 1 bunch beets (3 medium sized = 3 cups cooked beet quarters), fresh
- 1 1/2 cups apple cider vinegar (360 ml)
- 1 1/2 cups water (360 ml)
- 1 tablespoon brown sugar (12 g)
- 1/21/2 teaspoon sea salt (3 g)
- 1/21/2 teaspoon whole peppercorns (2 g)
- 1/21/2 teaspoon mustard seed (1 g)
- pinch red pepper flakes, to taste
- 2 cloves garlic, sliced
- 1 small bunch fresh dill, roughly chopped
- 1 tablespoon brown sugar (12 g), adjust if desired
- 1 tablespoon honey (optional substitution for brown sugar)
Instructions
- Cook the Beets: Start by boiling the beets in a pot of water until they are fork-tender, about 15 minutes. You will know they are ready when you can easily pierce them with a fork. Keep an eye on them to avoid mushiness.
- Make the Pickling Liquid: While the beets cook, simmer together the apple cider vinegar, water, and brown sugar in a small saucepan over medium heat. You will catch a nice tangy aroma wafting through your kitchen. Ensure the sugar dissolves completely to balance the acidity of the vinegar.
- Add Spices: Stir in the sea salt, whole peppercorns, mustard seed, and red pepper flakes to the pickling liquid. You might notice the scent getting more complex and delicious. Feel free to taste and adjust the spices as desired.
- Slice & Pack Beets: Once cooked, peel and slice the beets into your desired thickness. They should feel warm and slightly soft in your hands. Pack these slices into a quart-sized canning jar, ensuring to leave some space at the top for the pickling liquid.
- Pour & Seal: Pour the warm pickling liquid over the sliced beets until they are completely submerged. Seal the jar tightly and let it cool at room temperature before refrigerating. For best flavor, allow the beets to chill in the refrigerator for at least 10 minutes before serving. The longer they chill, the more flavorful they will become!
Notes
- Storage Tips: Seal and store your quick pickled beets in the refrigerator; they should be good for 1-2 months.
- Expert Tips: If beets turn out too mushy, check for doneness with a fork around the 10-minute mark to avoid overcooking. If the pickling liquid lacks punch, let it simmer for an additional 10 minutes to develop stronger flavors. If the beets have an earthy taste, adjust by adding another tablespoon of vinegar or sugar to the pickling liquid.
- Reheating Instructions: Not applicable; pickled beets are served cold.
- Serving Suggestions: Serve on top of mixed greens for a salad, include in charcuterie boards for variety, or use as a topping on sandwiches or burgers.
- Recipe Variations: Add sliced jalapeños for extra heat, or substitute honey for the brown sugar for a different sweetness. You may also include spices like coriander for a new flavor profile.
- Ingredient Notes: Choose fresh beets for the best flavor. You may use golden or striped beets as a colorful alternative. If apple cider vinegar is unavailable, you can use white vinegar as a substitute for a different flavor profile.
Nutrition
- Serving Size: 1/2 cup
- Calories: 35
- Sugar: 1g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Recipe Tips
- If beets turn out too mushy, check for doneness with a fork around the 10-minute mark to avoid overcooking.
- When the pickling liquid lacks punch, try letting it simmer for an additional 10 minutes to develop stronger flavors.
- For an earthy taste in beets, adjust the pickling liquid by adding another 1 tablespoon of vinegar or sugar to balance it out.
- If peeling beets feels difficult, rinsing them under cool running water makes the process much easier.
- For storing, keep your pickled beets in the refrigerator and consume them within 1 to 2 months to enjoy their best quality.
Serving Suggestions
Serve pickled beets on top of mixed greens for a refreshing salad option. They also add variety to charcuterie boards and make tasty toppings for sandwiches or burgers.
Incorporate pickled beets into grain salads for added zing or use them in wraps for extra flavor. They also work well in potato salads or as a colorful addition to tacos.
Consider pairing pickled beets with a drizzle of balsamic vinaigrette for enhanced taste. A sprinkle of fresh herbs can also elevate the dish and add fresh notes.
Recipe variations
- You can use cooked carrots or radishes instead of beets for a colorful twist in your pickling adventure.
- Add 1 teaspoon of coriander seeds to the mix for a unique flavor profile that pairs well with the beets.
- Either swap the apple cider vinegar for white wine vinegar, or use a mix of both for a different acidity level.
- If you’re scaling the recipe, use 4 cups of beets with 2 cups each of vinegar and water for larger batches.
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How to Store?
To keep your pickled beets fresh, follow these storage tips:
Refrigeration: Store the pickled beets in an airtight container in the refrigerator for up to 2 months.
Freezing: Place the pickled beets in a freezer bag, seal tightly, and freeze for up to 6 months. Thaw in the refrigerator overnight.
Serving: Serve straight from the fridge or gently toss them into salads or sandwiches for added flavor.
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